Pork Escalope with Mangetout
with kohlrabi mash & shallot jusCalories
:
577 kcalProtein
:
37.7g proteinTotal
:
35 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
Family
High Protein
Allergens:
- Selderij
- Soja
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Shallot
1 piece
Garlic
200 g
Potatoes
½ piece
Kohlrabi
1 piece
Pork escalope
(May be present: Selderij, Soja, Tarwe, Gluten, Melk (inclusief lactose), Mosterd)
100 g
Mangetout
Not included in your delivery
125 milliliters
Low sodium beef stock
1 teaspoon
Balsamic vinegar
½ teaspoon
Mustard
1.5 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2412 kJ
Calories577 kcal
Fat22.7 g
Saturated Fat13.6 g
Carbohydrate57.1 g
Sugar13.4 g
Dietary Fiber9.6 g
Protein37.7 g
Salt1.1 g
Potassium1344 mg
Calcium117.2 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Whisk
•Potato Masher
•Saucepan
Cooking Steps
1
- Take the pork out of the fridge and allow it to reach room temperature (see Tip).
- Preheat the oven to 160°C and prepare the stock.
- Boil plenty of water in a pot or saucepan for the vegetables.
- Chop the shallot and crush or mince the garlic.
Tip: for the best result, do this 30 - 60 minutes before you start cooking.
2
- Peel the potatoes and the kohlrabi then cut them into rough pieces.
- Boil the potatoes and the kohlrabi for 15 minutes.
- Reserve a small amount of the cooking liquid, then drain. Season with salt and pepper, then set aside.
Did you know... the kohlrabi in this recipe contains niacin, a vitamin that supports your nervous system.
3
- Melt a knob of butter in a frying pan over medium heat and fry the shallot and the garlic for 3 - 4 minutes, then remove half from the pan and set aside.
- Meanwhile, season the pork with salt and pepper.
- Fry the pork in the same pan for 3 - 4 minutes or until evenly browned.
- Transfer the pork to an oven dish and roast for 6 - 8 minutes.
4
- Increase the heat under the frying pan, then deglaze with the stock and the balsamic vinegar.
- Stir in the mustard and season with pepper, then allow to cook for 4 - 6 minutes or until reduced by half.
- Shortly before serving, whisk a generous knob of butter into the jus.
5
- Boil plenty of water in a saucepan and cook the mangetout for 4 - 6 minutes, then drain and rinse under cold water.
- Transfer the reserved shallot and the garlic to the kohlrabi and the potatoes, then mash until smooth.
- Add a splash of the reserved cooking liquid if necessary, then season to taste with salt and pepper.
6
- Slice the pork.
- Serve the mash on plates, topped with the pork and the mangetout.
- Serve with the jus.
